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Caramelized Pineapple Ginger Alaska Rockfish & Gingered Brown Rice Bowl

Caramelized Pineapple Ginger Alaska Rockfish & Gingered Brown Rice Bowl
Healthy and fresh Alaska seafood bowl with succulent rockfish and bold gingery flavors.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Servings: 4

Ingredients

  • For the sauce:

  • 1 lb pineapple, finely-diced (or 20 oz can pineapple tidbits)
  • 1 (10-12 oz) bottle honey-ginger/sesame-ginger dressing
  • For the rice:

  • 2 c cooked brown rice, warmed
  • 1/2 tsp ground ginger
  • Salt and pepper, to taste
  • 1 Tbsp extra virgin olive oil
  • For the vegetable:

  • 2 cups snap peas or shishito peppers
  • 2 tsp extra virgin olive oil
  • Salt and pepper, to taste
  • For the rockfish:

  • 4 (4-5 oz ea) Wild Alaska rockfish fillets
  • Salt, to taste
  • 2 Tbsp coconut oil, melted
  • Greens:

  • 8-12 cups mixed greens

Preparation

  1. Step 1 Prepare pineapple sauce

    In a saute pan, heat the coconut oil until hot, then carefully add drained pineapple in an even layer. Cook until caramelized, about 6-8 minutes. Remove pineapple to cool. Once cool, it may be added to bottled dressing.

  2. Step 2 Make rice

    In a bowl, mix together rice, ginger, salt and pepper to taste, and olive oil.

  3. Step 3 Cook snap peas or peppers

    Heat a cast-iron until hot. Toss snap peas or peppers with olive oil to coat; add to pan. Cook and char slightly on both sides. Remove vegetables to cool slightly; season with salt and pepper.

  4. Step 4 Cook fish

    Heat oven to 400°. Season Alaska rockfish with salt. Melt coconut oil and pineapple sauce in a small, oven-proof sauté pan (reserve 1/4 cup of the sauce for the mixed greens). Place fish in the pan, glaze over the top and bake approximately 4-5 minutes until cooked through.

  5. Step 5 For each serving

    While fish is baking, place 2-3 cups mixed greens in the bottom of a large single-serving bowl. Drizzle with1 a tablespoon of caramelized pineapple sauce. Add 1/2 cup gingered rice and 1/2 cup snap peas or peppers. Add the rockfish; drizzle sauce on top. Garnish with lime, green onions, and/or chili powder, if desired.